Cabbage and Glass Noodle Soup
A gentle, clean-flavored Chinese soup with silky glass noodles and tender napa cabbage in a light ginger-soy broth. Quick to prepare and nourishing, it is a weeknight staple across Chinese households.
Ingredients
- 4 oz dried glass noodles (mung bean vermicelli), soaked 10 min
- 1 lb napa cabbage, cut into strips
- 2 tbsp neutral oil
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 6 cups vegetable broth
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp toasted sesame oil
- 1/4 tsp ground white pepper
- 4 green onions, sliced
Instructions
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1
Soak 4 oz dried glass noodles (mung bean vermicelli) in cold water for 10 minutes until pliable. Drain and set aside.
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2
Heat 2 tbsp neutral oil in a large pot over medium heat. Add 4 cloves minced garlic cloves and 2 tsp minced fresh ginger and cook, stirring, until fragrant, about 1 minute.
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3
Add 1 lb cut into strips napa cabbage and stir-fry for 2-3 minutes until slightly softened.
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4
Pour in 6 cups vegetable broth and 2 tbsp soy sauce (or tamari for gluten-free). Bring to a boil, then add the drained glass noodles. Simmer for 5 minutes until the noodles are fully translucent and tender.
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5
Season with 1/4 tsp ground white pepper. Drizzle with 1 tsp toasted sesame oil, garnish with 4 sliced green onions, and serve hot.